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Marinated Spanish Olives

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 4 olives)
You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

Ingredients

  • 24 large unpitted Spanish olives
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons coriander seeds, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • Fresh rosemary sprigs (optional)

Nutrition Information

  • calories 49
  • caloriesfromfat 66 %
  • fat 3.6 g
  • satfat 0.1 g
  • monofat 2 g
  • polyfat 1.4 g
  • protein 0.2 g
  • carbohydrate 3.1 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 322 mg
  • calcium 13 mg

How to Make It

  1. Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.